Perfect Potato Salad

Ahhh, the fourth of July is coming right up at the end of the week. I can hardly wait to celebrate my rights as an American by eating a lot of food that is not necessarily good for me.

I know most Americans will be putting away a pound or two of potato salad. What could be more American? Ok, I know, I know- hot dogs and apple pie. I don't know about you, but I don't need much help with hot dogs, and it's much too hot for me to even think about baking apple pie. But the perfect potato salad- now that takes a bit of know-how.

So I turn to that American institution, the venerable "Joy of Cooking." One thing I like about this book is that it tells me why I need to do something. This greatly increases the chances that I will actually do whatever it is. (By personality, I am generally a direction follower, but sometimes you need to know why in a recipe, or you might take a shortcut or make a substitution that just doesn't work. Everyone does it. Admit it- you have.)

For example, Joy says to use waxy potatoes, rather than russets or other baking potatoes. Why? Waxy ones hold their shape better once they are cooked, and won't crumble when you slice or dice them. Red Bliss and Yellow Finn are good choices, as are any new (baby) potatoes.

The following is a wonderful basic recipe. It's great as-is, or it can be dressed up a bit with your favorite add-ins. There must be as many varieties of potato salad as there are cooks. You can throw in some pickle relish, black olives, crumbled crisp cooked bacon, mint, pimientos, whole-grain mustard, halved cherry tomatoes, or hard boiled eggs. Now me, I really like hard-boiled eggs. However, I have a husband who eats just about anything, yet acts as though you are killing him if you so much as ask him to be in the same house with a hard-boiled egg. Sigh. I am long-suffering.

American Potato Salad

2 lbs. red or other waxy potatoes
1 med. celery stalk, diced
2 Tbsp. finely snipped fresh chives, or 2 scallions minced, or 2 Tbsp. minced red onion
1/4 c. minced fresh parsley (You can probably substitute dried here, but I really recommend the fresh.)

3/4 to 1 c. mayonnaise
2 Tbsp. milk or red wine vinegar
salt and ground black pepper to taste

1. Bring the potatoes to a boil in a large pot with enough salted water to cover. Reduce heat and simmer, uncovered, until the potatoes are fork-tender, 20-25 min. Drain, peel if desired, and cut into bite-sized pieces.

2. In a medium bowl, toss the potatoes with the diced celery, chives, scallions, or red onions, and the parsley.

3. Stir together the mayo and milk or vinegar. Add the mayo mixture to the warm potato mixture and toss gently to coat. Season with salt and ground black pepper.

See how simple that is? You can do that. And you should. It's so good.

Here's my own little public service announcement- I have heard that the fourth of July is when the most dogs run away every year, frightened by fireworks. So please make sure your animals are in a safe place. For more info, see the SPCA website here.

Have a great and safe holiday, everyone!